Looks Fancy 50 minutes 16 servings Save Recipe
These Pistachio Shortbread Cookies are a holiday delight that brings a touch of elegance to any dessert table. With a buttery, crumbly texture and bursts of cranberries and pistachios, these cookies are perfect for gifting or enjoying with a cup of tea.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Shortbread:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
Add-Ins:
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup shelled pistachios, roughly chopped
- Zest of 1 orange (optional)
- 4 oz white chocolate, chopped
- 1 tbsp coconut oil or butter
Instructions
- Step 1: Prep Like a Pro – Preheat oven to 325°F. Line an 8×8 baking pan with parchment paper, leaving an overhang.
- Step 2: Cream That Butter – Cream butter and powdered sugar until light and fluffy. Add vanilla and almond extracts.
- Step 3: Flour Power – Mix in flour and salt until just combined.
- Step 4: The Fun Part – Fold in cranberries, pistachios, and orange zest.
- Step 5: Press and Bake – Press dough into pan, score the top, and bake for 25-30 minutes.
- Step 6: Drizzle Drama – Melt white chocolate and coconut oil, drizzle over shortbread.
- Step 7: Cut and Conquer – Cut into squares or bars after chocolate sets.
Notes
- You can customize the add-ins with your favorite nuts or dried fruits.
- For a festive touch, sprinkle some edible glitter on top of the white chocolate drizzle.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
